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Andouillette Lyonnaise

Serves 4 to 6 Entree meat

Andouillette Lyonnaise

Andouillette Lyonnaise is a cherished dish from the city of Lyon, known for its straightforward and hearty flavors. This dish is a staple in local homes, where its inviting aroma gathers everyone around the table. The focus is on simplicity and generosity, reflecting the essence of everyday Lyonnaise cooking.

The dish features andouillette sausages, which are complemented by the subtle sweetness of shallots and the acidity of dry white wine. Dijon mustard adds a sharp, tangy note, while butter enriches the overall taste. Seasoned with fine salt and black pepper, it captures the essence of Lyon's culinary tradition in a comforting and flavorful way.

Ingredients

  • 4andouillette sausages
  • 2shallots — minced
  • 150 mldry white wine
  • 2 tbspDijon mustard
  • 2 tbspbutter
  • to tastefine salt and black pepper

Method

  1. Begin by heating a large skillet over medium-high heat. Add 1 tablespoon of butter to the pan. Once the butter is melted and begins to foam, place the andouillette sausages in the skillet, ensuring they are not overcrowded. Season them lightly with fine salt and black pepper. Brown the sausages on all sides until they develop a deep golden color, which will take about 5-7 minutes. Remove the sausages from the pan and set them aside.
  2. Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Finely slice the 2 shallots and add them to the pan. Cook the shallots in the butter, stirring occasionally, until they become translucent and start to caramelize, picking up the fond from the bottom of the pan. This should take about 3-4 minutes.
  3. Pour 150 ml of dry white wine into the skillet with the shallots. Use a wooden spoon to gently scrape up any browned bits from the bottom of the pan, which will add depth to the sauce. Allow the wine to simmer and reduce by half, which will concentrate its flavor and integrate with the shallots.
  4. Return the browned andouillette sausages to the skillet. Lower the heat to a gentle simmer and cover the pan. Cook the sausages in the wine and shallot mixture for about 15-20 minutes, turning them occasionally. The sausages should become tender, and the liquid should reduce to a glossy glaze that clings to the sausages.
  5. Once the sausages are tender, remove the pan from the heat. Stir in 2 tablespoons of Dijon mustard into the sauce, mixing until fully incorporated. Taste the sauce and adjust the seasoning with additional salt and black pepper if needed.
  6. Let the sausages rest in the sauce for a few minutes to absorb the flavors. Serve the andouillette Lyonnaise hot, traditionally accompanied by a side of potatoes or a simple green salad to balance the rich flavors.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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